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Directions:

1

Preheat oven 350 degress

2

Rinse Pork chops, pat dry and season with garlic powder and seasoning salt to taste. Plase the beaten eggs in a small bowl. Dredge the prok chops lightly in flour, dip in the egg and coat liberally with bread crumbs

3

Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish and cover with foil.

4

Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil and bake for another 30 minutes.

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